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Cerrena [4.2K]
3 years ago
11

Alex is using a microwave to heat up his food The microwave is producing heat by

Biology
1 answer:
mariarad [96]3 years ago
5 0

Answer:

I think it's C

Explanation:

Hope this helps!

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The correct answer choice is C.) 2 identical, diploid daughter cells.

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Explain the relationship between the food we eat and the energy in our bodies
earnstyle [38]
The relationship between the food we eat and the energy in our bodies is that food is converted to energy and without food we will not have energy, I think hopes this helped you out a little.

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Dress) write the process its raw material go through​
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crushing, roasting, magnetic, speparatipn, flotation, and leaching.

Explanation:

typical beneficiation processes include crushing, roasting, magnetic separation, flotation, and leaching. Second, additional processes such as smelting and alloying are used to produce the metal that is to be <u><em>fabricated into parts that are eventually assembled into a product.</em></u>

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How is information translated during protein synthesis? Apex
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Translation of mRNA into a peptide occurs in sequences of 3 nucleotides called codons. Each codon codes for one amino acid. Therefore, as the ribosome reads the codon sequence, it recruits a t-RNA carrying the respective amino acid. A peptide bond is thereafter formed on the growing amino acid chain before the ribosome translocates to read the next codon. This continues until the ribosome reads a stop codon signaling the end of the peptide.

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Why will salivary amylase not break down protein
Free_Kalibri [48]
Salivary amylase is an enzyme that is found in saliva in the mouth. It is an enzyme that only recognizes the glycosidic bonds between molecules of simple sugars that form the carbohydrate polymers. It specifically targets these bonds and breaks them and does not recognize any other bonds of different substances such as protein. Salivary amylase is alkaline in nature and cannot work in the stomach. It breaks the glycosidic bonds between the glucose molecules in starch to form maltose. Maltose is later broken down further by pancreatic amylase, into individual units of glucose.
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